Perfect for a special breakfast or after school treat, these easy Chocolate Hazelnut Stuffed Donut Holes have a surprise filling in the center.
- oil, for frying
- 1 can (7.5 oz) Pillsbury Buttermilk Biscuits
- 1/2 cup chocolate hazelnut spread (such as Nutella or Jif Chocolate Hazelnut Spread)
- powdered sugar
- Fill a heavy bottomed pot or Dutch oven with at least 2 inches of oil. Heat over medium heat to 350F. Place some powdered sugar in a medium bowl.
- Open the biscuits and slightly roll out each biscuit. Use a 1″ round cookie cutter to cut 2 rounds from each biscuit. Working in batches, fry each round in the oil until golden, then flip over and cook the other side. Remove with a slotted spoon and immediately drop into the bowl of powdered sugar. Shake until the donut is coated, then transfer to a waxed paper lined surface.
- Place the chocolate hazelnut spread in a piping bag fitted with a long plain tip. Use a sharp knife to start a hole in each donut, then insert the tip and fill with the spread. Sift additional powdered sugar over the top, if needed.